Triple Berry Cobbler | Summertime is here and that means potlucks, backyard barbecues and family reunions! Cobbler is always a family favorite at any gathering. This cobbler is full of blackberries, blueberries and raspberries with just the right amount of tang and sweetness. Let’s not forget the pie crust! I put some in the middle for those that love a gooey doughy crust and poured a whole stick of melted butter over the top for those that love a crunchy crust. So as you can see this cobbler has something for everyone!
Triple Berry Cobber
- 1[url]Perfect Every Time 10 Minute Pie Crust∞http://www.ladybehindthecurtain.com/perfect-every-time-10-minute-pie-crust/[/url] recipe
- 60 ounces of fresh or frozen berries ( used frozen blueberries, raspberries and blackberries)
- 1 1/2 cups granulated sugar
- 3 tablespoons cornstarch
- 1/4 cup water
- 3/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- about 1/4 cup granulated sugar
- Preheat oven to 375°.
- Line a baking pan with parchment paper; place a 9x13-inch baking dish on top of the paper.
- In a large pot stir to combine the berries, 1 1/2 cups sugar, cornstarch, water and salt.
- Bring to a boil; turn down heat and simmer 7 to 10 minutes, occasionally stir.
- Add 2 1/2 cups of the filling into the bottom of the baking dish.
- Divide pie crust dough in half.
- Roll half of the dough into a 9x13-inch piece; place on top of the berries.
- Pour remaining berries on top of the pie crust.
- Roll out the remaining pie dough into another 9x13-inch piece. Either place the whole piece on top of the berries or cut into strips and make a lattice decoration.
- If you choose to place the whole piece on top then you will need to cut slits in the dough to allow steam to escape.
- Pour melted butter on top of the cobbler and sprinkle with the 1/4 cup of sugar.
- Bake 1 hour.
NOTE: Depending on how juicy the berries are will determine how messy the cobbler gets. Mine were VERY juicy. I am so glad I placed them on a baking sheet with parchment paper.
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